The qualities about the 2 cups I really liked: creamy, spicy, and rich; not watered down. They were also both at Lebanese restaurants/cafes so that might have something to do with it.
The two major modifications to the recipes are: I'm using non-dairy milk and this tea which is locally distributed (from Boulder, CO) and chocolatey.
CHAI NUMBER ONE (8/16/12)
Ingredients:- 1 1/2 cups water
- 1 1/2 cups vanilla almond milk
- 1 whole clove, lightly crushed
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1 1/2 teaspoons fennel seeds, lightly crushed
- 3 whole cardamom pods, lightly crushed
- 2 1/2 tablespoons granulated sugar
- 1 1/2 tablespoons unflavored loose black tea (such as Darjeeling)
Picture:
Chai Experiment #1 |
Comments:
- Probably should reduce the water/milk ratio if it's not whole cow's milk.
- Somehow forgot to do step two in the instructions. Kind of nervous for the first time I guess.
- Can't really taste the ginger. Could maybe add more powdered ginger to make up for it not being fresh.
- Tea taste is a little strong -- 5 minutes is probably too much steeping for this tea.
- It is sweet, but this isn't necessarily bad. Might want to reduce the sugar if using (sweetened) almond milk.
- The chocolate and vanilla tastes are good.
- Jen: 2
- Luke: 3
- Ari: 3
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